Do you ever crave homemade pizza, only to realize you don't have a mixer to knead the dough? Or, maybe you do but the thought of pulling it from the cabinet is a hassle - so you rather not deal with it.
The good news is, you don't need a mixer to make amazing pizza dough at home and the best part - we are using instant yeast so there's no need to wait an hour for it to rise.
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Why Choose This Simple Pizza Dough Recipe Without Mixer?
Kneading pizza dough by hand offers 2 key benefits:
- This method is perfect for those who don't have access to a mixer or want to avoid the extra cleanup.
- Using instant yeast streamlines the process, saving you time since there's no need to wait an hour for the pizza dough to rise.
Ingredients
Let's gather all the ingredients you'll need to create your perfect pizza dough without a mixer. Using instant yeast means we can skip the hour long rise time, making this process even quicker and more convenient. So, these are the ingredients you'll need:
- All-purpose flour
- Sugar
- Kosher salt
- Garlic powder
- Onion powder
- Italian seasoning
- Fleischmann's RapidRise Instant Yeast Fast Acting
- Water
- Avocado oil (or extra virgin olive oil)
Ingredient Notes
It's crucial to ensure that the water temperature is between 120°F to 130°F when adding it to the dough mixer.
See recipe card for quantities.
How to Make Pizza Dough From Scratch Without a Mixer
Making pizza dough without a mixer is simpler than you might think. With just a few basic ingredients you'll have the perfect base for your homemade pizza. I'll guide you through each step from mixing the ingredients to kneading the dough by hand.
- Add dry ingredients to mixing bowl
- Use a whisk or fork to combine the dry ingredients
- Using your spoon, quickly mix the wet ingredients with the dry until the dough starts to pull away from the spoon.
- Lightly dust a cutting board, your hands, and the dough with flour and begin to knead by using the palm of your hands by gently pushing the dough away from you until the dough is smooth and elastic.
- Then, shape it into a ball. Test to see if the dough. If it's ready, cover it with a clean kitchen towel and let it rest for 10 mins.
- Using your middle and ring fingers, gently press to create an indentation around the entire edge of the dough.
- To shape your dough, start from the center and gently push outward, moving the pizza pan in a circular motion.
- Preheat your oven to 475°F, add your favorite toppings, and bake until the crust is golden brown and the cheese is bubbly and melted.
Equipment
To make this hand kneaded pizza dough recipe, you don't need any fancy equipment—just a few basic kitchen tools that you probably already have on hand.
First, you'll need a :
- Large mixing bowl to combine your ingredients
- Medium-sized spoon will be handy for stirring the initial mixture before you start kneading by hand
- A clean countertop or a large cutting board for kneading the dough is important
With these simple tools, you'll be well on your way to making delicious homemade pizza dough without the need for a mixer.
Storage and Reheat
Store
If you have leftover pizza, let it cool to room temperature before storing. Place the slices in an airtight container with a tight-fitting lid or wrap them tightly in plastic wrap, or in a ziploc bag. Store in the refrigerator for up to 3 days.
Reheat
- Oven Method: Place your leftover pizza in the oven as it's preheating to 375°F. Bake for about 5-7 minutes, or until the cheese is melted and the pizza is heated through.
- Skillet Method: Heat a non-stick skillet over medium heat. Place the pizza slice in the skillet and cover with a lid or loosely with foil. Heat for about 5-8 minutes, or until the cheese is melted and the crust is crispy.
Top Tips
- It's essential that your water is between 120°F and 130°F to activate the instant yeast properly without killing it.
- Cover the dough with a clean kitchen towel and allow the dough to rest for about 10 minutes before shaping it. This relaxes the gluten and makes it easier to stretch and shape.
- Instant yeast saves time and simplifies the process since it doesn't require proofing or a long rise times.
- Keep in mind that dough consistency can change based on humidity and flour type. So, it may need to rest longer to become more elastic. I use Bob Red Mill All-Purpose flour or King Arthur's All-Purpose flour.
- Use a measuring cup for dry ingredients to measuring the flour, a measuring cup for liquid ingredients to measure the water, and measuring spoons to measuring the oil and seasonings.
- The dough should be smooth and elastic. If it's too sticky, sprinkle a bit more flour.
- While kneading, avoid adding too much flour - just a light dusting to prevent sticking is enough.
- Preheat your oven to 475°F before baking your pizza. A hot oven ensures a crispy crust.
FAQ's
The dough is ready when it becomes smooth and elastic. When it's shaped into a ball, lightly poke your index finger into the dough. If its still sticky and doesn't bounce back, then it needs a little more kneading. But, don't over do it.
If your dough is too sticky, sprinkle a small amount of flour onto it and continue kneading. Add flour gradually to avoid making the dough too dry.
If you don't have a pizza stone, you can use a baking sheet. Mist it generously with avocado oil cooking spray to prevent your pizza dough from sticking.
Related Recipes
Looking for other recipes like this? Try our Pesto Pizza
Perfect Pairings
Here are some ideas to pair with your homemade pizza:
- Basil Pesto Pasta With Veggies (No Pine Nuts)
- Simple Italian Cucumber Salad
- Easy Peach Arugula Salad
- Fresh Spring Mix Salad
📖 Recipe
How to Knead Pizza Dough Without a Mixer
How to Knead Pizza Dough Without a MixerEquipment
- 1 large mixing bowl
- 1 Medium-sized spoon
- 1 measuring cup for dry ingredients
- 1 measuring cup for wet ingredients
- Measuring spoons
- 1 Cutting board
- 1 whisk for mixing dry ingredients
Ingredients
- 2 cups all-purpose flour
- 2 teaspoon sugar
- 1 teaspoon kosher salt
- 2 teaspoon garlic powder
- 2 teaspoon onion powder
- 2 teaspoon Italian seasoning
- 1 packet Fleischmann's RapidRise Instant Yeast Fast Acting
- ¾ cup warm water (PLUS 1 TBSP)
- 2 tablespoon avocado oil (or extra virgin olive oil)
Instructions
- Preheat your oven to 475°F. If you have a pizza stone, place it in the oven while preheating. If not, a baking sheet will work fine.
- In a large mixing bowl, combine the all-purpose flour, sugar, kosher salt, garlic powder, onion powder, Italian seasoning, and Fleischmann's RapidRise Instant Yeast. Stir to combine.
- Use a measuring cup to measure the water accurately. Then, place water in microwave for approximately 1 minutes. Use an instant read thermometer to check that the temperature is between 120°F - 130°F.
- Gradually add the warm water and avocado oil to the dry ingredients. Using a medium-sized spoon, mix together quickly until the dough begins to pull away from the spoon.
- Lightly dust, your cutting board or clean countertop with flour. Transfer the dough onto the floured surface and lightly dust the dough and your hands with flour.
- Begin to knead by using the palms of your hands to move the dough away from you then bringing it back in a continuous motion (almost like a rocking motion). If it gets sticky, add a little more flour and form into a ball. To test if you've kneaded it enough, lightly poke the dough with your index finger, if it sticky and doesn't really bounce back, it will need a little more kneading.
- When you're finally done kneading the dough and shaping it into a ball, place a clean kitchen towel over it and allow it to rest for 10 minutes. This rest period helps relax the gluten and makes the dough easier to shape.
- Transfer the dough to a prepared pizza pan or baking sheet that has been sprayed with avocado oil cooking spray to prevent the dough from sticking. Then, use your middle and ring fingers to create an indentation around the entire edge of the dough. To shape your dough, start from the center and gently push outward, moving the pizza pan in a circular motion. Continue this process until you reach your desired pizza size and thickness of the dough.
- Add your favorite toppings and bake in the preheated oven for 8-10 minutes, or until the crust is golden brown and the cheese is bubbly and melted.
- Remove the pizza from the oven and let it cool for a few minutes before slicing.
Notes
-
It's essential that your water is between 120°F and 130°F to activate the instant yeast properly without killing it.
-
Cover the dough with a clean kitchen towel and allow the dough to rest for about 10 minutes before shaping it. This relaxes the gluten and makes it easier to stretch and shape.
-
Instant yeast saves time and simplifies the process since it doesn't require proofing or a long rise times.
-
Keep in mind that dough consistency can change based on humidity and flour type. So, it may need to rest longer to become more elastic. I use Bob Red Mill All-Purpose flour or King Arthur's All-Purpose flour.
-
Use a measuring cup for dry ingredients to measuring the flour, a measuring cup for liquid ingredients to measure the water, and measuring spoons to measuring the oil and seasonings.
-
The dough should be smooth and elastic. If it's too sticky, sprinkle a bit more flour.
-
While kneading, avoid adding too much flour - just a light dusting to prevent sticking is enough.
-
Preheat your oven to 475°F before baking your pizza. A hot oven ensures a crispy crust.
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided by an online nutrition calculator. For the most accurate results, we recommend calculating the nutritional information using the specific ingredients and brands you use.
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